Kosher for Passover Chocolate Macaroon Brownies with Jake Cohen & Henry Platt
Join Jake Cohen, chef and author of cookbook “Jew-ish: Reinvented Recipes from a Modern Mensch,” as he teaches Sinai Temple’s Henry Platt and Atid community how to make his epic Kosher for Passover Chocolate Macaroon Brownies. Feel like you’re in the kitchen cooking with this dynamic duo as they discuss everything from foodiasm to favorite family traditions and even answer all your questions along the way.
#Passover #BakingTutorial #Brownies
Chocolate Macaroon Brownies
YIELD: Makes 24 Brownies
PREP TIME: 20 Minutes, Plus 1 Hour Chilling Time
COOK TIME: 35 Minutes
INGREDIENTS (BROWNIE LAYER)
8 ounces dark chocolate (70 percent cacao), coarsely chopped
8 ounces (2 sticks) unsalted butter, or 1 cup coconut oil
4 large eggs
1 cup (200g) granulated sugar
¼ cup packed (50g) light brown sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso powder
1 cup coconut flour
1 cup milk chocolate chips
INGREDIENTS (MACAROON LAYER)
4 large egg whites
¾ cup (150g) granulated sugar
1½ teaspoons vanilla extract
½ teaspoon kosher salt
4 cups unsweetened finely shredded coconut (12 ounces)
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Atid is Los Angeles's premiere Jewish Young Professional group; a robust and welcoming community that provides opportunities for social, professional, and spiritual growth at Sinai Temple and beyond.
#Baking #Macaroons #Kosher #KosherForPassover
Coconut Brownies
Ingredients:
3 eggs
50 gms Parmesan cheese
1 tbsp butter/margarine
1 tbsp baking powder
480 ml. Milk
200 gms sugar
135 gms grated coconut
Salt
#brownies #easyrecipe #dessert #rinaskitchen #ryukenphajed
Coconut Macaroons (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Coconut Macaroons. Although many think of macaroons as a combination of ground almonds (or paste) and egg whites (recipe here), in North America we like our macaroons to contain sweetened coconut. Bite into one of these sweet tasting gems, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy, coconut flavored interior.
There is a newer version of this video here:
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Vegan Coconut, Almond, and Chocolate Chip Macaroons #Shorts
#Shorts Learn how to make easy Vegan Coconut, Almond, and Chocolate Chip Macaroons! A quick, easy, and scrumptious dessert, without any eggs or dairy — making them totally vegan and totally delicious!
•14 Ounces Sweetened Shredded Coconut
•2 Cups Nondairy Semisweet Chocolate Chips
•3/4 Cup Slivered Almonds
•14 Ounces Sweetened Condensed Coconut Milk
*Should make around 23 macaroons.
Mix all of the above ingredients together to combine. Scoop onto parchment lined baking sheets, and bake in a preheated oven at 350° for 16 minutes. Spoon the liquid that runs off while baking back over the macaroons, and allow them to fully cool on the lined baking sheets. Serve on a platter once cool. Eat with silverware, as they will break apart when eating them. Or… refrigerate them, and they will definitely hold more together!
For the dairy version that holds together at all temperatures, or to learn how to make an optional hard candy drizzle, watch my Easy Candied Coconut, Almond, and Chocolate Chip Macaroons:
COCONUT BROWNIES
This Christmas, how about delighting friends and folks with brownies that have a hint of coconut? Deck the party table with this brownie platter.
Get complete recipe here: sprig.co.in/recipe/coconut-brownies/
Christmas Sale: 20% off on all Sprig products used here.
Chocolate Macarons Recipe|Ohyoo Cooking
▣ Chocolate Macarons Recipe|Ohyoo Cooking
▣ Ingredients:
Almond powder 55g
Powdered sugar 60g
Cocoa powder 6g
Egg white 50g
Sugar 45g
Dark chocolate 80g
Corn syrup 10g
Heavy cream 80g
Cointreau 5g
▣ Baking:
150°C/302°F 15min
▣ Method:
1.Sift almond powder, powdered sugar and cocoa powder twice.
2.Beat the egg white, add sugar in three times, beat until stiff foam, mix with the powder in step 1, press and mix properly, then put it into a laminating bag (round laminating nozzle).
3. Squeeze the right size on a silicone baking mat, lightly knock a few times to make the batter flat, with air bubbles can be broken with a toothpick.
4. Dry the skin at room temperature, if the indoor humidity is high, this step can be used in the oven (35℃/95°F), dry until the skin does not stick to the touch after baking, home oven recommended to use the hot air function.
5. Remove from oven and let cool completely before removing.
6. To make the ganache filling, add hot cream and corn syrup (50°C-60°C/122-140°F) to the melted chocolate, stir well.
7. Refrigerate the chocolate ganache for a while, let it solidify a bit, squeeze it on the baked crust and recommend to seal and refrigerate it overnight before serving.
#chocolatemacaron
#macaronsrecipe
#ASMR